Brown Butter Chocolate Chunk Vanilla Cornflake Marshmallow Cookies

Large browned-butter cookies with dark chocolate, vanilla cornflakes, and mini marshmallows. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @joshisbaking

Original recipe source

Brown Butter Chocolate Chunk Vanilla Cornflake Marshmallow Cookies

Cook time: 14 minutes

Servings: 10

Ingredients

  • 1.5 sticks unsalted butter browned
  • 1 whole large egg room temp
  • 1 whole large egg yolk room temp
  • 0.75 cup dark brown sugar
  • 1 tsp vanilla bean paste
  • 1.5 cups all purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 1 tsp coarse kosher salt
  • 4 oz 60% bittersweet chocolate coarsely chopped
  • 1 cup vanilla corn flakes
  • 0.5 cup mini marshmallows

Instructions

  1. Brown the butter, then let it cool to room temperature, stirring occasionally, until it reaches an applesauce-like consistency. Butter is cooled to room temperature and thickened.
  2. Add the egg, egg yolk, brown sugar, and vanilla bean paste. Whisk vigorously for 1 minute until smooth and lighter in color. Mixture is smooth and lighter brown.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Dry ingredients are evenly mixed.
  4. Fold the dry mixture into the wet mixture in 2 batches until almost fully combined, then fold in the chopped chocolate, corn flakes, and mini marshmallows until completely combined. Cookie dough is fully mixed.
  5. Scoop the dough into 1/3 or 1/4 cup portions onto a parchment-lined baking sheet, cover, and chill in the fridge for 1 hour. During this time, preheat the oven to 350°F and line two large baking sheets with parchment paper. Scoops are chilled and oven is preheated.
  6. Roll each scoop into a ball, add dark chocolate chunks on top if desired, and bake one sheet at a time, 5 scoops per sheet, at 350°F for 12 to 14 minutes, until the edges are browned and crisp. Edges are browned and crisp.
  7. While the cookies are still warm, use a round cutter to shape them into even circles, then let them cool slightly on a wire rack before serving. Cookies are shaped and cooled slightly.
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